Elevated Delights & Culinary Exclusivity: The 2010 Taste Of Beverly Hills - Feature
Beverly Hills has always retained the identity of the best and most exclusive whether it be celebrities, homes, hotels or the like. The most specific part of this equation which many times beats below the radar is the utterly high functioning cuisine available and shepherded through this world renown city.
Taste Of Beverly Hills, in its inaugural year, hits all the right marks because it understands its audience and its identity along with a structure of price point and theme to each day that pre-supposes certain ideas of the consumers.
With the integration of Jim Beam products swirling through the bar, a Stella Artois tent integrating not just the flagship brand but also the exceptional blonde ode in Leffe as well as a littany of wine products to sample, guests will certainly not go thirsty.However in all practicality, the intention of this epicurean affair is the beauty of the local artisan culinary scene, considered replete among the best in the country. Unlike some festivals, this event brings out the best of all involved considering seats at many establishments take considerable time to book so sampling their wares provides an exceptional view into what makes them truly special.
The event kicked off with the 9.02.10 Beverly Hills Celebration Event which raptured in the ironic and beautifully executed function which included a late night performance by Grammy nominated Natasha Bedingfield.The location for the event, placed within a generously sized roof of a parking structure directly behind The Beverly Hilton (which also plays host to the annual Golden Globe Awards) works exceptionally well because of its nearly panoramic view of Beverly Hills itself and the generally cooling mechanism of its pinnacle. Parking is also inevitably available with a wide range of options.Once entering the structure, which fans out into two separate tasting tents and a variety of other structures for demos and the like, the focus undeniably turns to the local cuisine.
Sprinkles offers the inset of a red velvet cupcake that is quite vivacious while Domaine de Canton, best known for its champagne integrations, offered a Golden Spiral that is both light and undeniably flavorful at the same time beginning the event with a sense of frivolity.
9021Pho, from Chef Kimmy Tang, offers a nice antecedent with crispy sole dolloped with a French spicy aioi sauce, balanced with a light Saigon spring roll and closed with a tangy and lithe phobo (beef soup) that filled with care.
Porta Via offered a tart gazpacho soup that was underwhelming but reveled with a intense chopped beet salad that rounded the flavors without skimping on dressing or ingredients.
Xi'An followed delivering, with pinache, a citrus-based fish surrounded with power zone rice that provided a undeniable kick of flavor without overwhelming the intention.
Il Cielo continued the evening in structure with a handmade parpadelle in white truffle sauce that was beautifully enhancing despite its simple construction while The Beverly Hilton, serving in part as host, offered a Shanghai sushi roll with eel temptura that was both light and effective despite its obvious structure.
The Peninsula At Beverly Hills, nearly caddycorner from the Hilton, succeeded with zest in a trifecta of taste showing the integration that some of the local resort dining offers. Beginning with an avocado tapioca shooter that allowed the priming of the pallette, the ahi tuna chop chop, simply prepared, followed by salmon atop a small potato pancake allowed for the right amount of follow through."The Art Of Mixing" Event followed with a sense of gusto bring the structure of fusion into full view.
Like the 9.02.10 event prior, the introduction of a requisite cocktail placed the idea firmly in place with a mixology demo of a Nitrogen Margarita by Lucas Paya of The Bazaar at the SLS Hotel which optimized the utter cold into a frap of sorts that tastes distinctly different and stoically vibrant because of its preparation.
Father's Office, by comparison, understood the necessity of fusion utterly with its preparation of a medium-rare tenderloin burger that merged indiscriminately and with great success with a "Beach House" Amber from Strand, a local California based brewer.
Delphine brings the sea full circle with a slightly grilled swordfish with braised fennel, pequillo peppers, pine nuts and capers that gives the dish a visceral taste that conquers many levels within the same moment of impact.
5 Cent Diner enriched with tantilization with their inventive catfish with corncakes in a lush candied pecan sauce surrounded with hashed bacon brussel sprouts.Continuing on the "Date Night" Event, the implementation revolved in a cauldron of intense food, both romantic and intense but also comfortable and experimental.
The Blvd. inside the Regent Beverly Wishire on Rodeo started the proceedings with a bang with its exceptional fiesheu pasta resounding in its calamari base with a dollop of lithe cream sauce that was divine, dictated by its repeat business.
Momed offered a tandem adventure moving in a different direction with their Duck "Shawarma" wrapped with a side of Israeli cous cous and organic corn salad, which encouraged guests to try a taste undenied from the norm.
Phillipe's brought the vision back home with an exceptional French Dip sandwich which literally melts in your mouth with a taste ringing with satisfaction.
Ford's Filling Station, just down the road, has always been known for their exceptional use of beef. Their ham hock here, lifted with greens and a pork sauce on a bed of risotto, enhanced the consumer experience because of its true flavor based in the Badlands with a sense of knowing.
The Roosevelt surprises in viscosity with a rich pork belly ensconced in honey glaze that does not overplay its flavor but instead leaves one wanting for more while Sunnan offers a comparative in ironic reverse with their braised chicken and hummus mix that calms the soul.
Ago continues with its exceptional pasta porrini married with italian sausage and tomatoes that intensifies in flavor with each bite.
However, even that intention could not contend with the force of Katana and their exceptional tuna hand rolls that had the tent backed up as the exceptional chefs made these hotly requested items. Once consumed their power consumes the entire body, the pinnacle of taste running eagerly through.
As the evening drew to an end, Fitz & The Tantrums blazed with a small crowd into the night cruisin with a textured cover of the Eurythmics' "Sweet Dreams".The "Art Of Brunch" event brightened the morning hours as different intontations of morning culinary vision filled the air.
The Beverly Hilton, instinctive in its best specifics, highlighted its Circa 55 restaurant with an olive-roasted salmon sauteed with arugula and fennel sauce which flittered with taste while a cherry wood scallop marinated in a melon cucumber broth came across with a smooth intensity.
The Regency Hotel responded with a simple persuasion of gazpacho with cheese breadsticks that didn't overwhelm with excessive taste but took its flavor in stride while Bar Pintxo offered a more courageous invention with breaded whitefish from Maine that tested the palette with an alternative aftertaste that was both pleasant and unusual.Concluding the inaugural fete, "BBQ In The Hills" provided an interesting parlay of theme which required a balance between the requisites of fine dining and a juxtaposition of comfort.
Akasha began the parallel with Punjabi grilled chicken wings marinating the tender meat with mint, plum and jalapeno chutney while Via Alloro opted for a more subdued structure with its Panzanella Salad mixing tomato, cucumber, spelt and onion with oil offering a vivid but controlled flavor.
Tanino pushed the border while not structuring theme bringing forth a tangy and delicious pumpkin lasagna using elements of spicy cheese to elevate the flavor while The Grill On The Alley compared with a more conventional prime rib slider which popped with its effervescent mustard.
Pushing the BBQ texture with gusto, Mr. Cecil's Ribs brought the tender and delicious St. Louis flavor full circle with a tender rack surrounded by pork riblets that, despite their crunchy consistency, gave a kick.
F Restaurant, by comparison, moved through the tendencies with more family-style greens balanced with luscious braised pork lying on a tangy and silky bed of spinach.
B Restaurant continued the consonants with a duck pate wrapped with mango on a crisp that was ironically sprite but it was Il Grano and its grilled shrimp surrounded by simple pairing of corn that waxed poetic.
Stella Artois' Belgian Master Chef Daniel Poly [owner of Mirabelle in Beaver Creek, CO] ended the night with a demonstration of interactive beer elements as the draft pilsner flowed from the bottle. With a bit of humor and unbridled endorsement, he served a beer sorbet made with Hoegarden which was both undeniably tart and sweet while his buffalo tenderloin marinated in Leffe had a bright and distinct levity to its preparation.
As the glasses raise, the curtain closes on the inaugural Taste Of Beverly Hills which, understanding its perogative, created a must attend event on the culinary calendar balancing both the style of its namesake but also an exceptional community of food that rivals any in New York or Miami bar none.